Orange Almond And Lavender Ice Box Cookies Recipes

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ALMOND ICEBOX COOKIES



Almond Icebox Cookies image

With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 dozen.

Number Of Ingredients 9

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 packages (2-1/2 ounces each) whole unblanched almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 113 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

MAUREEN ABOOD'S LAVENDER AND ORANGE BLOSSOM COOKIES



Maureen Abood's Lavender and Orange Blossom Cookies image

These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you've never clarified butter, this recipe is a good place to start, and the process is extremely simple (though you do have to plan it several hours ahead). If you're not a lavender fan, feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom water. These cookies keep well, so you can make them up to a week in advance.

Provided by Melissa Clark

Categories     snack, cookies and bars, dessert

Time 35m

Yield 2 dozen cookies

Number Of Ingredients 6

3/4 cup/180 grams clarified butter, at room temperature (see note)
1 3/4 cups/215 grams confectioners' sugar
2 teaspoons/1 gram dried lavender, ground to a powder
1/2 teaspoon/3 grams kosher salt
1 teaspoon/ 5 milliliters orange blossom water
1 3/4 cups/228 grams all-purpose flour, more as needed

Steps:

  • Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
  • In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners' sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
  • Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
  • Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
  • Sift remaining confectioners' sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 49 milligrams, Sugar 9 grams

GLAZED ORANGE-ALMOND COOKIES



Glazed Orange-Almond Cookies image

Enjoy these nutty cookies flavored with orange - a delicious baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 48

Number Of Ingredients 12

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 1/2 teaspoons grated orange peel
1 teaspoon almond extract
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped slivered almonds
1 1/2 cups powdered sugar
1 1/2 teaspoons almond extract
4 to 5 teaspoons water
1/4 cup granulated sugar
2 teaspoons grated orange peel

Steps:

  • Heat oven to 400°F (if using dark or nonstick cookie sheet, heat oven to 375°F). In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 teaspoons orange peel and 1 teaspoon almond extract with electric mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.
  • Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Bake 7 to 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then dip in topping. Place cookies in miniature paper baking cups if desired.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g

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